Pulled Pork Recipe

Trim and coat

Remove excess silver skin from the pork shoulder, leaving a thin fat cap for moisture. Pat the meat dry with paper towels. Rub the pork all over with the 2 tbs yellow mustard to act as a binder for the dry rub.

In a small bowl combine 3 tbs brown sugar, 2 tbs paprika, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder and 1 tsp cayenne. Evenly coat the pork shoulder with the rub, pressing it into the meat. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.

Preheat smoker or grill for indirect cooking to a stable temperature of 225°F (107°C). Use wood of choice (hickory, oak, or apple) for smoke flavor. If using an oven, preheat to 275°F (135°C) and plan for a slightly faster cook.

Place the rubbed pork shoulder fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the meat, avoiding bone if present. Close the lid and maintain 225°F. Smoke until internal temperature reaches about 160°F (71°C), roughly 4–6 hours depending on size and smoker consistency.

While smoking, prepare mop: in a bowl or small saucepan combine 1 cup apple cider vinegar, 1 cup apple juice, 1 cup water, 1 tbs Worcestershire sauce, 1 tbs brown sugar and 1 tsp hot sauce (optional). Keep warm. Every 45–60 minutes, quickly lift the lid and brush or spritz the pork lightly with the mop to keep surface moist and encourage bark formation. Limit lid openings to preserve temperature.

When pork reaches 160°F and a good mahogany color, you can optionally wrap tightly in heavy-duty foil or butcher paper with 1/2 cup of the mop liquid to speed up through the stall (the 'Texas crutch'). Return to the smoker or oven.

Continue cooking until the internal temperature registers 195–205°F (90–96°C) and the meat is very tender and probe slides in like softened butter—this can take a total of 8–12 hours for a 4 lb shoulder depending on conditions.

Remove the pork from the smoker and, if wrapped, leave wrapped. Place on a tray and let rest for 30–60 minutes. Resting lets juices redistribute and makes pulling easier.

Unwrap the pork and transfer to a cutting board. Using two forks or meat claws, shred the pork into bite-sized pieces, removing and discarding excess large pockets of fat and bone. Reserve any juices in the foil/collector and spoon back some of the liquid into the pulled pork to keep it moist—start with 1/4 cup and add more to taste.

If desired, melt 2 tbs butter and stir into the pulled pork for added shine and richness. Taste and adjust seasoning—add more salt, pepper, or a splash of vinegar if it needs brightness.

Fold in up to 1 cup of BBQ sauce to coat the meat lightly (serve additional sauce on the side). Keep some sauce separate for guests who like it wetter.

Toast hamburger rolls lightly on the grill or in a skillet. Pile 4–6 oz (about 1/2 cup) of pulled pork onto each bun. Top with pickles and coleslaw if using. Serve remaining pulled pork family-style with extra sauce and pickles on the side.

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, warm gently in a covered pan with a splash of apple juice or mop liquid to prevent drying.